Steamed Red Potatoes with Lite Cream Sauce
- Preparing Time: 20 minutes
- Total Time: 45 minutes
- Served Person: 1
- 1 cup skim milk
- 1 tbsp garlic powder
- 1 tbsp sea salt
- 1 tbsp black pepper
- 1 tbsp italian seasoning
- 4 tbsp olive oil
- 2 tbsp cream cheese
- 1 pound red potatoes
- 2 tbsp olive oil & sea salt butter
- Carbohydrate 95.0208968499575 g
- Cholesterol 36.8 mg
- Fat 24.9474393246857 g
- Fiber 9.36917048619333 g
- Protein 20.6212457970052 g
- Saturated Fat 8.07078140694663 g
- Serving Size 1 1 Serving (769g)
- Sodium 5484.23255282365 mg
- Sugar 85.6517263637642 g
- Trans Fat 2.08508249049963 g
- Calories 667 calories
Wash and clean all of the red potatoes and cut them into chunks--I did mine into quarters so they all steamed through evenly. You might want to layer them all in your steamer to ensure even cooking. Our steamer took ~45 minutes to cook the potatoes fork-tender; however, follow your manufacturers instructions. While you are waiting on the potatoes to cook, combine remaining ingredients in large metal mixing bowl. Fill small saucepan halfway to three-quarters full with water then heat to gently boiling. Place metal mixing bowl of spices, butter, cheese & milk over saucepan & whisk until all ingredients are well incorporated and creamy. You can turn the heat on the saucepan down to low and leave the improvised double-boiler (which we made in the previous 2 steps) warm until the potatoes are done steaming. Once the timer on your steamer goes off and while the potatoes are nice and hot gently incorporate them into the large metal mixing bowl of cream sauce. Fold the potatoes into the sauce once you get everything into the same mixing bowl. Serve while nice & hot since it will cool quickly.
